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Thai Peanut Noodles

Servings: 1 substantial portion
Total Weight: Approximately 160g
Nutritional Breakdown (per serving): Calories: ~700 kcal | Protein: ~28g | Carbohydrates: ~95g | Fat: ~22g (higher with added nuts)
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Ingredients Method

Ingredients
  

Cook Bag — Noodles, Vegetables, Protein
  • 70 g Rice noodles break into pot-sized pieces
  • 25 g Dehydrated tofu or TVP
  • 20-30 g Dehydrated vegetables I love broccoli in this
  • 4 Kaffir lime leaves and/or pack fresh lime for squeezing at mealtime
PB Sauce Mix Packet — Pack Separately
  • 20 g Peanut butter powder
  • 15 g Coconut milk powder
  • 1 tsp Brown sugar
  • ¼ tsp Ground ginger
  • ½ tsp Dried coriander
  • Pinch of chili flakes adjust to taste
Liquid Flavor — Pack Separately
  • 1 Tbsp 15ml Soy sauce
  • 1 tsp 5ml Rice vinegar
Garnishes (Optional)
  • Roasted peanuts or cashews
  • Fresh or dried spring onions
  • Fresh or dried sliced chilies

Method
 

  1. Add the cook bag contents (noodles, tofu, vegetables, kaffir lime leaves) to your pot. Cover with approximately 300ml cold water.
  2. Bring to a boil, then remove from heat. Let stand 5-10 minutes until noodles are tender and fully cooked.
  3. Strain off most of the cooking water, leaving just enough to help the sauce combine (about 2-3 tablespoons).
  4. Off the heat, add the soy sauce, rice vinegar, and the contents of your PB sauce mix packet. Stir thoroughly to combine into a creamy sauce.
  5. Top with chopped peanuts or cashews and any additional garnishes. Enjoy!